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Kate Bradley

Kate Bradley

Blogger, wholefoods cook
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Cauliflower and broccoli soup with sweet potato crisps recipe

Lifestyle — Posted 03/03/15

Warm up with this creamy, nourishing soup, full of the nutrient-packed goodness of cruciferous veggies.

Serves: 4

This is one of the most comforting soups. As soon as the weather begins to shift from summer into cool autumn, I have a pot of this ready on the stove.

Ingredients

Sweet potato crisps

1 large sweet potato

1 tablespoon coconut oil

salt

freshly ground black pepper

Cauliflower and broccoli soup

1 head cauliflower

1 head broccoli

1 brown onion, chopped

2 leeks, chopped

3 garlic cloves, crushed

splash of olive oil, plus extra for drizzling

1 litre (4 cups) low-sodium vegetable or faux chicken stock

1 teaspoon dried thyme

½ teaspoon dried marjoram

pinch of chilli flakes

35 g (⅓ cup) grated cheese, such as parmesan, or 20 g savoury yeast flakes* if vegan

60 ml  (¼ cup) coconut cream

salt

freshly ground black pepper

flat-leaf parsley to garnish

Method

1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. For the crisps, slice the sweet potato into very thin slices using a mandoline. Put the slices in a bowl with the coconut oil, season to taste and toss until coated.

2. Place the sweet potato evenly on the baking tray and pop them in the oven. After 10 minutes, flip them over to cook the other side. Bake for another 5 minutes until crisp then remove from the oven and set aside.

3. For the soup, break up your heads of broccoli and cauliflower and steam them for 5 minutes. Meanwhile, put the onion, leek and garlic in a saucepan over medium heat and saute in the olive oil until translucent.

4. Transfer the mixture to a blender with half the stock. Blitz until smooth and pour back into the soup pan. Place the steamed cauliflower and broccoli in the blender with the remaining stock and blitz again until silky smooth. Pour this into the soup pan with the onion and leek mixture and stir.

5. Add the herbs, chilli flakes, cheese and coconut cream and season with salt and pepper. Serve with a drizzle of olive oil, a sprinkle of black pepper, some chopped parsley and the sweet potato chips.

Store the soup in a container in the refrigerator for up to 3 days or freeze for up to 3 months.

Recipe from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books, RRP $40, available now.

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